A creamy butter bean salad dressed with olive oil, garlic, lemon zest, and scattered with ricotta, fresh basil, pine nuts and capers. It’s a light, protein-rich side that works for lunch, brunch, or entertaining.
This come-together salad takes about 10 minutes and feels a little elegant. I love the pop of salty brightness from capers, the crunch of toasted pine nuts, and the fresh lift of basil and lemon zest.
Butter beans are large, creamy, and mild — they make a lovely base for this salad. Serve it alongside simple green salads, grilled chicken, or warm comfort foods like cheddar garlic biscuits and a bowl of tomato soup for a balanced meal.
Why You’ll Love This Recipe
- Taste: Meaty butter beans coated in garlic and olive oil combined with creamy ricotta create a rich, balanced bite. Capers add a bright, briny contrast without overpowering the dish.
- Ease: Very beginner-friendly. No oven required — just a quick stovetop step to toast pine nuts and warm the beans.
- Time: Ready in around 10 minutes from start to finish.
📝 Ingredient Notes
- Butter beans: Large and creamy; an excellent neutral base that soaks up flavors.
- Ricotta: Chosen for its mild, creamy texture. It can be substituted if you prefer a different cheese.
- Capers: Small pickled flower buds that bring a salty, tangy note common in Mediterranean cooking.
- Lemon: Lemon zest brightens the ricotta; lemon juice or a mild white wine vinegar can also be used for acidity.
See the recipe card below for exact quantities and full ingredient details.
✏️ Substitutions & Variations
- Ricotta: Swap for burrata, fresh mozzarella pearls, feta, farmer’s cheese, or marinated tofu for a vegan option.
- Capers: Substitute chopped green olives or pickled onions if you prefer.
🧑🍳 Instructions
- Step 1. Heat olive oil in a frying pan over medium heat for about 1 minute, then add minced garlic and saute for ~30 seconds until fragrant.
- Step 2. Add pine nuts and toast for about 1 minute, stirring so they brown evenly.
- Step 3. Add drained butter beans (no need to rinse) and warm through 2–3 minutes. Remove from heat and transfer to a serving dish.
- Step 4. Season the ricotta with salt and pepper and stir until smooth and combined.
- Step 5. Stir lemon zest into the ricotta for brightness.
- Step 6. Spoon portions of ricotta over the warm beans, scatter capers and shredded basil on top, and finish with cracked pepper and extra salt to taste. Serve immediately and enjoy.
TIP: Use a small cookie scoop or spoon to portion ricotta into even dollops for a tidy presentation.
📌 Troubleshooting
- Beans too mushy: Don’t overcook — warm them gently and only long enough to heat through and coat with oil and garlic.
- Ricotta melts too much: If serving chilled, cool the beans to room temperature before adding ricotta scoops. If you like the ricotta to soften into the warm beans, serve right away.
❓Frequently Asked Questions
Stored in an airtight container, it keeps well for about 4 days. The flavors often improve after resting in the lemon-olive oil dressing overnight; add ricotta just before serving if possible.
Yes. Prepare the beans with olive oil and lemon and refrigerate. Keep the seasoned ricotta separate and spoon it onto the beans just before serving for best texture.
Burrata, fresh mozzarella pearls, feta, or goat cheese are all tasty swaps. For a vegan option, try marinated tofu.
🍽️ Serving Ideas
- As a bright side to creamy orzo, pasta, or grain salads.
- Paired with grilled chicken or a warm bowl of tomato soup for contrast.
- Served with crusty bread or soft French bread to soak up juices and ricotta.
🥗 More Yummy Side Dish Recipes
Try other lemony or bean-forward sides for variety.
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Green Beans with Bacon and Onion
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Lemon Chicken Caesar Salad
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Roasted Broccoli Salad
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Cheesy Baked Asparagus
Did You Try This Recipe? Leave a star rating and a comment below if you made it — feedback helps other readers. If you enjoyed it, share with family and friends.
📝 Printable Recipe
Butter Bean Salad with Ricotta
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic (about 2 cloves)
- ⅓ cup pine nuts
- 2 (16 oz) cans butter beansdrained
- 6 Tablespoons ricotta cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon lemon zest (½ lemon)
- 2 Tablespoons sliced basil
- 2 Tablespoons capersdrained
Instructions
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Heat 2 Tablespoons olive oil in a frying pan over medium heat for 1 minute. Add 1 Tablespoon minced garlic and cook about 30 seconds.
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Add ⅓ cup pine nuts and toast for about 1 minute.
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Add 2 (16 oz) cans butter beans and warm through 2–3 minutes. Remove from heat and transfer to a serving dish.
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Mix 6 Tablespoons ricotta with ¼ teaspoon salt and ¼ teaspoon ground pepper until combined.
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Stir 1 teaspoon lemon zest into the ricotta.
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Spoon ricotta over the beans, top with 2 Tablespoons sliced basil and 2 Tablespoons capers. Finish with cracked pepper and salt to taste. Serve.
Notes
Try other soft cheeses such as burrata or fresh mozzarella as an alternative to ricotta.
Nutrition
Carbohydrates: 33 g
Protein: 15 g
Fat: 12 g
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Hi, I’m Sara!
Registered nurse by day and food blogger on weekends. I test dips, chase snacks, and share simple recipes I love. Food is better when it’s shared — one bite at a time.